There’s never a bad time for brownies! This vegan recipe uses black beans, which ups the fiber content of this delicious treat. Sprinkle your favorite nuts, dried berries, or chocolate on top when you pull them out of the oven for an extra dose of something special! [Read more…]
Sprouted grains tend to be more nutrient dense and contain less starch than their refined counterparts, and have been all the rage lately in health-conscious circles. Did you know you can sprout most of the organic grains you buy at the market in your own home? Just rinse and drain your grains, then keep them moist in a jar covered with cheesecloth for 1-5 days and wait for the sprouts to form.
After your grains have sprouted, you can eat them raw or grind them into a flour. We use sprouted quinoa here in a curry salad made with many pantry staples such as dried apricots and bell peppers. Enjoy! [Read more…]
by Rae Coleman
Living on her own in college, Rae recognized that she naturally gravitated toward a vegetarian diet. An introduction to raw vegan cuisine sparked an interest in continuing her growth and learning, including the culinary arts and specific techniques pertaining to raw. The convenience of the location along with the uniqueness of the program eventually led to her enrollment at Natural Epicurean. Since completing the program, Rae has worked in bakeries, for retreats, and as a personal chef.
When most students think about heading off to college, they may think about trying to navigate around a new campus, how they’ll meet new friends, or if they’ll like their professors. Most don’t think about how they’ll survive college without gaining the Freshman 15 or the Sophomore 30. Living on campus can be especially challenging when healthy habits are prone to taking a backseat to everything else that college life demands. For students following a plant-based diet this can be especially challenging since many campus cafeterias have limited meatless options. Based on my own college experience, along with some additional insights from my brother, Steven (a current University of Texas Senior) and my Chef Instructor colleague Rhonda Baird, I present my top tips for our college readers. Use these pointers to stay focused on school without sacrificing your health. [Read more…]
Mango salsa has become an essential for summertime in the Austin heat. In our tomato-free version, we pair mango with coconut and carrots to create a sweet and refreshing flavor profile.
Enjoy it on tacos or alongside a beverage and a bowl of chips! [Read more…]
Brussels sprouts suffered under the reputation of being an undesirable food for many years, often due to them being overcooked. Now they are enjoying a tasty renaissance, with sprout cups and roasted sprouts popping up on menus everywhere.
Lemon Basil Stuffed Brussels Sprouts are the perfect vegan dish to serve at your next gathering! [Read more…]
by Rhonda Green “Gardening Yogini”
Rhonda is a local organic gardener who shares her passion for empowering others to grown their own food in an upcoming workshop, “Get Growing! Planting your Fall Garden,” on August 28 at Yoga Yoga Westgate. She is a teacher at Yoga Yoga and shares her love of food and gardening as the Gardening Yogini.
Today, we live in a fast-paced world and rely almost exclusively on others for our food. Grocery stores, warehouse and convenience stores provide commercially grown and prepared, non-perishable, pre-made, pre-packaged foods. These foods can be highly processed with added fats, sugars, preservatives, and chemicals used to increase the shelf life. Even the fresh produce offered is frequently grown hundreds of miles from where it is sold. There is not much “local” in the food we buy locally. [Read more…]
This is an easy, throw-together recipe for a busy weeknight. Clean out your freezer and your fridge and make a delicious meal out of it all! We call it “California” fried rice because of the edamame, but you could substitute corn or peppers as you see fit. [Read more…]
Charlotte Jernigan is our resident Ayurveda expert at Natural Epicurean.
Chef Charlotte is a Lead Ayurveda Chef Instructor and a Certified Ayurveda Practitioner with the National Ayurvedic Medical Association (NAMA).
She studied Ayurveda, Sanskrit and Jyotish at Mount Madonna Center in California and the Ayurvedic Institute in Albuquerque and holds a Bachelor of Arts degree in Botany from the University of Texas.
If you are following a Kapha/Winter-Spring eating plan for cardiovascular or lung health, cleansing, weight-loss or metabolic syndrome, how do you adjust for the hot, humid weather of summer to avoid aggravating inflammatory tendencies and Pitta Dosha?
Dietary Guideline for Kapha-Pitta Summer Eating
Both Kapha and Pitta can benefit from a lighter diet. Plant-based eating, where protein is acquired across a wide variety of less concentrated, high-fiber sources, fits very well in this scenario, the key being vegetables and fresh herbs galore! Fill in your healthy summer vegetable diet with moderate portions of foods containing essential fatty acids plus fruits, whole grains, and legumes.